See Ingredients


  1. Heat the olive oil in a large heavy based pan and brown the cubed meat in batches.
  2. Then add the shallots, cooking gently to turn golden and caramelise.
  3. Now add the garllic, vinegar, spices and tomatoes. Season well.
  4. Stir in a 200ml glass of water.
  5. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.


Source: Cyprus Tourism Organisation


Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.


  • Serves 6-8
  • 100 ml olive oil
  • 1.5 kg lean beef, cubed
  • 1.5 kg shallots, peeled
  • 4 cloves garlic, chopped
  • 5 tbsp red wine vinegar
  • 3 pieces cinnamon bark
  • 2 bay leaves
  • 1 tsp whole cloves
  • 1½ tsp aniseed or fennel seeds or 2 whole star anise
  • 3 x 400g cans chopped tomatoes
  • salt and pepper

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